|Nom, nom, nom... :P|
Anyhoo, this recipe was inspired by my darling love. He got all excited and said to me, "Why don't you come up with a gluten free rye recipe?! I love those..." Hehehe... I love it when he gets excited about me creating a recipe. He's too adorable. <3 So, I went to it and this is what I came up with: it's nutritious, chewy and holds together really well, especially for not having any xanthan gum. The secret ingredient is psyllium, which I have been using a lot in my recipes lately. Works like a freakin' charm! Plus it adds a little fiber. Hehehe...
This bread is super easy, but may take some time. However, the active time is very minimal and most of the time you're just waiting for the bread to rise. :P I only did the recipe in grams because I wanted to get the recipe posted pretty quickly. But I will edit the post as soon as possible with the cup measurements too. Also, this makes a small loaf (since I didn't want to waste lots of ingredients experimenting) but feel free to double the recipe and make it a full loaf of goodness. :)
Well, I hope you enjoy the recipe and let me know what you think!
Gluten Free "Rye" Bread
Active time: ~20 minutes
Waiting time: ~3 hours 15 minutes
Yield: 1 small loaf
2.5 teaspoons caraway seeds
2,5 teaspoons coriander seeds
2 teaspoons minced dried onion
75 grams teff flour
75 grams brown rice flour
75 grams tapioca flour (starch)
2 teaspoons psyllium husk
1 1/8 teaspoons active dry yeast
3/4 teaspoon fine pink Himalayan salt or mineral salt
170 grams warm water (~115 F)
2 tablespoons melted coconut oil (or avocado oil)
2 tablespoons maple syrup
Pumpkin seeds (optional for topping the loaf)
Sesame seeds (optional for topping the loaf)
In a medium sized frying pan on low to medium heat, toast the caraway and onion seeds until they start to pop. Immediately bring them off the burner and grind down in a high speed blender or spice mill until medium ground. It doesn't have to be a fine powder.
Add the ground down seeds to a large bowl along with the dried onion, teff flour, brown rice flour, tapioca flour, psyllium husk, yeast, and salt. Whisk to combine.
Now add the water, oil and maple syrup and whisk to make a batter that looks like thick pancake batter. Put the dough into another oiled bowl and cover the bowl with plastic wrap. Place in a warm area for about 1.5 hours.
After it has risen about half its height (it won't rise too much), place into a small (individual sized loaf pan) parchment lined loaf pan and smooth the top with a spatula. Cover with plastic wrap and a towel and set in a warm place to rise again for about 1 hour.
Towards the end of the second rising time, preheat an oven to 350 F. Lightly wet the top of the loaf enough to allow the sesame and pumpkin seeds to adhere to it. Bake for about 45 minutes or until when the center of the loaf is poked with a toothpick, it comes out clean. But be careful not to over bake because it can become dry.
Take out the loaf from the oven when done and let the bread cool for fifteen minutes in the pan. Then transfer the loaf to a cooling rack to cool completely before cutting. Enjoy!!! :)
- Feel free to swap different flours for the ones I have above, but be sure to swap using weight measurements and not volume measurements.
- Also, if you'd like to swap flours, I would swap whole grain flours with whole grain flours (like sorghum flour for the brown rice flour or for the teff flour) and swap starches with starches (like tapioca starch with potato starch). But the recipe may come out different since each flour and starch has their own properties. However, I don't want to discourage you from experimenting! Feel free to change up the recipe and make it your own to suit you! Get creative! That's what's most fun about being in the kitchen. :)
Well, I hope you enjoy the recipe! Let me know if you've tried it; I would love to hear your variations and results. Lots of love! <3<3<3